CN106262589A - The preparation method carrying fresh flavoring agent for fried chicken fillet - Google Patents
The preparation method carrying fresh flavoring agent for fried chicken fillet Download PDFInfo
- Publication number
- CN106262589A CN106262589A CN201610650223.1A CN201610650223A CN106262589A CN 106262589 A CN106262589 A CN 106262589A CN 201610650223 A CN201610650223 A CN 201610650223A CN 106262589 A CN106262589 A CN 106262589A
- Authority
- CN
- China
- Prior art keywords
- bamboo root
- flavoring agent
- fresh
- preparation
- fried chicken
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 30
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 26
- 240000005856 Lyophyllum decastes Species 0.000 title claims abstract description 15
- 235000013194 Lyophyllum decastes Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 43
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 43
- 241001330002 Bambuseae Species 0.000 claims abstract description 43
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 43
- 239000011425 bamboo Substances 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 235000020095 red wine Nutrition 0.000 claims abstract description 10
- 239000006185 dispersion Substances 0.000 claims abstract description 7
- 239000007921 spray Substances 0.000 claims abstract description 7
- 244000302661 Phyllostachys pubescens Species 0.000 claims abstract description 4
- 235000003570 Phyllostachys pubescens Nutrition 0.000 claims abstract description 4
- 230000009514 concussion Effects 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 21
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 239000002671 adjuvant Substances 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000012141 concentrate Substances 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 240000004584 Tamarindus indica Species 0.000 description 2
- 235000004298 Tamarindus indica Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 241000124033 Salix Species 0.000 description 1
- 244000295490 Salvia japonica Species 0.000 description 1
- 235000005794 Salvia japonica Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 239000008132 rose water Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of preparation method carrying fresh flavoring agent for fried chicken fillet, relates to food dressing field, step: 1) take the fresh bamboo root that Phyllostachys pubescens Mazei ex H.de Lebaie penetrates in earth, clean, send into freezing 2.5 hours in 17 DEG C of environment；Then heat to 0 DEG C, after 5min, use ultrasonic wave concussion to process；Recover to room temperature, use high-pressure spray that bamboo root is rinsed, make bamboo root tissue be stripped dispersion；2) put into centrifugal mixer cylinder, fill frozen water, bamboo root is carried out hydraulic fracture, filter, remove thick impurity, obtain bamboo root oar liquid；3) concentrate, add red wine and glycerol, mixing；4) it is spray-dried to carry fresh flavoring agent.Prepared by the present invention proposes the making for fried chicken fillet of the fresh flavoring agent; preparation method is simple; with fresh bamboo root as major ingredient; with red wine as adjuvant, with glycerol for combining carrier, each component synergism; antioxidation; can the long period protection flavoring agent in active ingredient, have carry fresh and change local flavor effect, there is special fragrance.
Description
Technical field
The present invention relates to food dressing field, particularly relate to a kind of preparation side carrying fresh flavoring agent for fried chicken fillet
Method.
Background technology
Flavouring agent, refers to be used to add on a small quantity in other foods for improving the food composition of taste.In daily life
The flavouring agent of the longest use has: Sal, white sugar, monosodium glutamate, white vinegar.Single plant component, dry uses: Fructus Piperis, Pericarpium Zanthoxyli, Rhizoma Zingiberis, Fructus Capsici,
Anistree (Fructus Anisi Stellati), Flos Caryophylli, Folium Lauri nobilis, Cortex Cinnamomi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Foeniculi, Folium Citri Limoniae, Herba Menthae, Rhizoma et radix valerianae, Fructus Amomi Rotundus, JIUCENGTA,
Herba thymi vulgaris, Folium Camelliae sinensis, Herba Rosmarini Officinalis, lavandula angustifolia, Salvia japonica Thunb., Stigma Croci (Stigma Croci), Radix Glycyrrhizae, Folium Perillae, Semen Sesami, Oleum Sesami, sesame paste, mustard
End, Xing Qu, Fructus Zanthoxyli Ailanthoidis, tamarind (Tamarind), rose water, Punica granatum L., Herba Cymbopogonis Citrari etc..The compound seasoner often used has: five
XIANGFEN, SHISANXIANG, chicken essence, monosodium glutamate, chicken powder etc..
But these flavouring agents, are all general flavouring agent, are not for specific cooking method and certain food kind, do not have bright
The aobvious effect changing flavour of food products.
Occur in that the fast food with particular flavor that product category is more in the market, as a example by chicken meat food,
Occur in that the muscle product such as differently flavoured grilled chicken wing, fried chicken willow, diced chicken, drumsticks block.
The grilled chicken wing of different brands has different local flavors, and it it is critical only that and employs the most exclusive flavouring agent.Existing
Universal flavouring agent is with the food processing demand that can not meet current style varied, classify fine.
Summary of the invention
It is an object of the invention to provide and a kind of carry fresh flavoring agent and preparation method thereof for fried chicken fillet, above-mentioned to solve
Technical problem.
The technical problem to be solved realizes by the following technical solutions:
A kind of carry fresh flavoring agent for fried chicken fillet, it is characterised in that be made up of the raw material of following weight proportion: fresh bamboo
Root 100, red wine 1.2, glycerol 0.2.
As preferably, described fresh bamboo root takes the bamboo root penetrating the earth degree of depth more than 5cm.
As preferably, the ethanol number of degrees of described red wine are 12.5%.
A kind of preparation method carrying fresh flavoring agent for fried chicken fillet, it is characterised in that step is:
1) take the fresh bamboo root that Phyllostachys pubescens Mazei ex H.de Lebaie penetrates in earth, wash the earth on bamboo root surface, send in-17 DEG C of environment freezing
2.5 hour；Then heating to 0 DEG C, use ultrasonic wave concussion to process after 5min, ultrasonic frequency is 26000 hertz, processes the time
For 30min；Then recover to room temperature, use high-pressure spray that bamboo root is rinsed, make bamboo root tissue be stripped dispersion, form height
The liquid of jet flow is the mixture of water, ethanol and calcium carbonate fine powder, and quality proportioning is that 20 parts of water, ethanol 0.6 part, calcium carbonate are micro-
2.5 parts of powder, the flow velocity of high-pressure spray is 5m/s；
2) it is stripped the bamboo root after dispersion and puts into centrifugal mixer cylinder, in centrifugal mixer cylinder, fill the body of frozen water, ice and water
Amassing as 2:15, the particle diameter of ice is 1-2.5mm, for carrier, bamboo root is carried out hydraulic fracture with water, then filters, removes thick impurity,
Obtain bamboo root oar liquid；
3) bamboo root oar liquid is concentrated, be subsequently adding the red wine of bamboo root quality 1.2% and bamboo root quality 0.2%
Glycerol, is uniformly mixed；
4) then it is spray-dried to carry fresh flavoring agent.
As preferably, described spray-drying process is carried out under nitrogen protection.
As preferably, the particle diameter of described calcium carbonate fine powder is 45-80 micron.
The invention has the beneficial effects as follows:
Prepared by the present invention proposes the making for fried chicken fillet of the fresh flavoring agent, and preparation method is simple, with fresh bamboo root as major ingredient,
With red wine as adjuvant, with glycerol for combining carrier, each component synergism, can be with antioxidation, can the protection of long period
Active ingredient in flavoring agent, this flavoring agent is admixed in cure or slurry when making fried chicken fillet and is used, and has and carries fresh and change wind
The effect of taste, has special fragrance.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close specific embodiment, the present invention is expanded on further, but following embodiment is only the preferred embodiments of the present invention, and not all.
Based on the embodiment in embodiment, it is real that those skilled in the art are obtained other on the premise of not making creative work
Execute example, broadly fall into protection scope of the present invention.
Carry fresh flavoring agent for fried chicken fillet, be made up of the raw material of following weight proportion: fresh bamboo root 100, red wine
1.2, glycerol 0.2.
Preparation method:
1) take the fresh bamboo root that Phyllostachys pubescens Mazei ex H.de Lebaie penetrates in earth, wash the earth on bamboo root surface, send in-17 DEG C of environment freezing
2.5 hour；Then heating to 0 DEG C, use ultrasonic wave concussion to process after 5min, ultrasonic frequency is 26000 hertz, processes the time
For 30min；Then recover to room temperature, use high-pressure spray that bamboo root is rinsed, make bamboo root tissue be stripped dispersion, form height
The liquid of jet flow is the mixture of water, ethanol and calcium carbonate fine powder, and quality proportioning is that 20 parts of water, ethanol 0.6 part, calcium carbonate are micro-
2.5 parts of powder, the flow velocity of high-pressure spray is 5m/s；
2) it is stripped the bamboo root after dispersion and puts into centrifugal mixer cylinder, in centrifugal mixer cylinder, fill the body of frozen water, ice and water
Amassing as 2:15, the particle diameter of ice is 1-2.5mm, for carrier, bamboo root is carried out hydraulic fracture with water, then filters, removes thick impurity,
Obtain bamboo root oar liquid；
3) bamboo root oar liquid is concentrated, be subsequently adding the red wine of bamboo root quality 1.2% and bamboo root quality 0.2%
Glycerol, is uniformly mixed；
4) then it is spray-dried to carry fresh flavoring agent.
Spray-drying process is carried out under nitrogen protection, and the particle diameter of calcium carbonate fine powder is 45-80 micron, fresh bamboo root
Taking the bamboo root penetrating the earth degree of depth more than 5cm, the ethanol number of degrees of red wine are 12.5%.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of the industry
The personnel only present invention it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description
Preference, be not intended to limit the present invention, without departing from the spirit and scope of the present invention, the present invention also has various
Changes and improvements, these changes and improvements both fall within scope of the claimed invention.Claimed scope is by institute
Attached claims and equivalent thereof define.
Claims (3)
1. the preparation method carrying fresh flavoring agent for fried chicken fillet, it is characterised in that step is:
1) take the fresh bamboo root that Phyllostachys pubescens Mazei ex H.de Lebaie penetrates in earth, wash the earth on bamboo root surface, send into freezing 2.5 in-17 DEG C of environment
Hour；Then heating to 0 DEG C, use ultrasonic wave concussion to process after 5min, ultrasonic frequency is 26000 hertz, and the process time is
30min；Then recover to room temperature, use high-pressure spray that bamboo root is rinsed, make bamboo root tissue be stripped dispersion, form high pressure
The liquid of jet is the mixture of water, ethanol and calcium carbonate fine powder, and quality proportioning is 20 parts of water, ethanol 0.6 part, calcium carbonate fine powder
2.5 parts, the flow velocity of high-pressure spray is 5m/s；
2) being stripped the bamboo root after dispersion and put into centrifugal mixer cylinder, fill frozen water in centrifugal mixer cylinder, ice with the volume of water is
2:15, the particle diameter of ice is 1-2.5mm, for carrier, bamboo root is carried out hydraulic fracture with water, then filters, removes thick impurity, obtain bamboo
Root oar liquid；
3) bamboo root oar liquid is concentrated, be subsequently adding the red wine of bamboo root quality 1.2% and the sweet of bamboo root quality 0.2%
Oil, is uniformly mixed；
4) then it is spray-dried to carry fresh flavoring agent.
The preparation method carrying fresh flavoring agent for fried chicken fillet the most according to claim 1, it is characterised in that: described spraying
Dry run is carried out under nitrogen protection.
The preparation method carrying fresh flavoring agent for fried chicken fillet the most according to claim 1, it is characterised in that: described carbonic acid
The particle diameter of calcium micropowder is 45-80 micron.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610650223.1A CN106262589A (en) | 2016-08-09 | 2016-08-09 | The preparation method carrying fresh flavoring agent for fried chicken fillet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610650223.1A CN106262589A (en) | 2016-08-09 | 2016-08-09 | The preparation method carrying fresh flavoring agent for fried chicken fillet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262589A true CN106262589A (en) | 2017-01-04 |
Family
ID=57667760
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610650223.1A Pending CN106262589A (en) | 2016-08-09 | 2016-08-09 | The preparation method carrying fresh flavoring agent for fried chicken fillet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262589A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1506373A (en) * | 2002-12-10 | 2004-06-23 | 杭州浙大力夫生物科技有限公司 | Composition, extraction process and use of total triterpene sapogenin extracted from bamboo |
| CN101518335A (en) * | 2009-03-19 | 2009-09-02 | 曾凡崖 | Pectin containing insoluble dietary fiber, preparation method and application thereof |
| CN103960630A (en) * | 2014-05-19 | 2014-08-06 | 江南大学 | Health flavor-enhancement cooking wine and preparation method thereof |
| CN204090955U (en) * | 2014-10-17 | 2015-01-14 | 无锡许仙草灵芝农民专业合作社 | A kind of superhigh pressure water jet ganoderma spove powder and oral liquid process unit |
-
2016
- 2016-08-09 CN CN201610650223.1A patent/CN106262589A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1506373A (en) * | 2002-12-10 | 2004-06-23 | 杭州浙大力夫生物科技有限公司 | Composition, extraction process and use of total triterpene sapogenin extracted from bamboo |
| CN101518335A (en) * | 2009-03-19 | 2009-09-02 | 曾凡崖 | Pectin containing insoluble dietary fiber, preparation method and application thereof |
| CN103960630A (en) * | 2014-05-19 | 2014-08-06 | 江南大学 | Health flavor-enhancement cooking wine and preparation method thereof |
| CN204090955U (en) * | 2014-10-17 | 2015-01-14 | 无锡许仙草灵芝农民专业合作社 | A kind of superhigh pressure water jet ganoderma spove powder and oral liquid process unit |
Non-Patent Citations (2)
| Title |
|---|
| 张锐等: "竹根的化学成分研究", 《时针国医国药》 * |
| 林林编著: "《现代食品消费手册》", 31 December 1995, 经济日报出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104273298A (en) | Jasmine beauty and health tea and preparation method thereof | |
| CN106858516A (en) | A kind of preparation method of instant spice particle | |
| CN104605123A (en) | Mango-taste high-calcium soft candy and preparation method thereof | |
| CN106262589A (en) | The preparation method carrying fresh flavoring agent for fried chicken fillet | |
| CN106174097A (en) | Fresh flavoring agent is carried for fried chicken fillet | |
| CN106070681A (en) | The dry processing method of a kind of Ligustrum japonicum Thunb.flower day lily tea | |
| CN105639578A (en) | Seasoning for salting beef | |
| CN106173391A (en) | The manufacture method of pig feed Chinese herbal medicine additive | |
| CN106262639A (en) | Fresh flavoring agent is carried for grilled chicken wing | |
| CN106363736A (en) | Preparation method for wickerwork surface high-strength adhesive spray | |
| CN106262588A (en) | The preparation method carrying fresh flavoring agent for grilled chicken wing | |
| CN106721836B (en) | A method of the fresh particle electuary of matrimony vine is prepared using medlar fresh fruit using squeezing method | |
| CN106666509A (en) | Preparation method of body-fitting and slimming avocado powder | |
| CN105941721A (en) | {0><}0{>Preparation method of ilex cornuta healthy tea paste<0} | |
| KR101463413B1 (en) | Method of producing fermentation vegetable juice using codonopsis and fermentation vegetable juice using codonopsis produced by this method | |
| CN104397294A (en) | Herb tea capable of alleviating hangover and preparation method thereof | |
| CN106213422A (en) | Barbecue seasoning | |
| CN104489845A (en) | Ginger granules containing mulberry twig extracts and preparation method of ginger granules | |
| CN104172056B (en) | A kind of Zanthoxylum schinifolium juice and production technology thereof | |
| CN107897257A (en) | A kind of antiviral mung bean cake | |
| CN108208516A (en) | A kind of solid beverage and preparation method and application | |
| CN105638852A (en) | Aquatic product fresh keeping agent and preparation method thereof | |
| CN106360556A (en) | Making method of warming and invigorating mutton soup | |
| CN105614452A (en) | Health meat food production method | |
| CN106379101A (en) | Preparing method for preserving deodorizing spray of iron stand plastic vine cradle |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |
|
| RJ01 | Rejection of invention patent application after publication |